The whisky fanbase is growing. More and more people are falling in love with this spirited drink. Along with this attachment is the interest in knowing how whiskies are made. From the grains to the barrel and then to the bottle, what happens that eventually lead to our spirited drink? If you are just as curious as I am, let’s amp the level by getting intimate with premium whiskies as well. Premium whiskies are set apart because of their superior taste and aroma. And you know that such drinks are expensive and can qualify as collector’s items. Having an understanding of its quality makes you aware of what’s a good and bad whisky. You’ll know what to look for and spend your money on. Indeed, with knowledge comes power. So without further ado, let’s start unwrapping the behind the scene of whisky-production and the makings of a premium whisky. What is whisky and the different types available Whisky, or whiskey if you prefer, is this awesome spirited drink made from grains that have been mashed up and fermented. You can use all sorts of grains like barley, corn, rye, or wheat. To make it taste even better, they age it in wooden barrels which also give it that nice color. The time it takes and how it's aged depends on the kind of whisky they're making. You'll find tons of different types from all over the world, each with its own unique taste and way of making it. Some popular ones you might've heard of are Scotch whisky, Irish whiskey, American bourbon, and Canadian whisky. Brief history of whisky-making While it is true that distilling was practiced in ancient Egypt and Mesopotamia, the drink that we know as whisky today is a product of medieval Europe and Scotland. Fast forward to medieval Europe, monks were found distilling spirits for medicine. It took until the 15th century for whisky to show up in writing, and Scotland finally wrote down the first-ever record of making whisky. Whisky got popular in the British Isles and made its way to North America with the European settlers. Nowadays, people everywhere love whisky, and it has become an important part of many cultures and traditions. The whisky-making process The process of whisky-making involves the selection of grains, malting, mashing, fermentation, distillation, maturation, and then bottling. These are the detailed explanation from start to finish. Selection of grains Different types of grains can be used for whisky including barley, corn, rye, and wheat, and the specific type(s) of grain used can vary depending on the distillery and the type of whisky being produced. When selecting grains for whisky production, the quality of the grain is important. The grains should be free from impurities and have a consistent quality, as this can affect the taste and aroma of the final product. The grains should also have a high starch content which will ultimately be converted into sugar during the mashing process. Malting During malting, barley is soaked in water to start the germination process. This causes enzymes in the barley to break down the starches into simpler sugars that can be easily fermented. Once the germination process has started, the barley is spread out on a malting floor and left to dry for several days. During the drying process, the barley is turned regularly to ensure even drying and prevent the growth of mold. Traditionally, the barley was dried using peat fires, which would imbue the barley with a smoky flavour that is characteristic of many Scotch whiskies. Today, many distilleries use modern drying methods that do not involve peat fires. Once the barley has been dried, it is then sent to the distillery where it is ground into a coarse powder known as grist before moving to the mashing process. Mashing The first step in mashing is to heat water in a large vessel known as a mash tun. Once the water reaches the desired temperature, the ground grains (grist) are added and mixed together with the hot water to create a thick, porridge-like mixture called mash. The temperature and pH of the mash are carefully controlled to ensure optimal conditions for the enzymes in the grain to break down the starches into simple sugars. After several hours, the mash is transferred to another vessel known as a lauter tun. Here, the liquid (known as wort) is separated from the spent grains. The wort is then transferred to a fermentation vessel for the fermentation process. Fermentation Fermentation is the process of converting sugars, such as glucose, fructose, and maltose, into alcohol and carbon dioxide. This is achieved by adding specific strains of yeast to the wort (a liquid extracted from the mashing process) after it has been transferred to a fermentation vessel. There are various types of yeast strains, each with their own unique properties and optimal conditions for fermentation. These strains can produce different flavors and characteristics in the final product, making the choice of yeast an important factor in the fermentation process. Fermentation generally takes between two to five days, but the exact duration depends on factors such as the yeast strain used, the type of sugars in the wort, and the specific recipe being followed. It is crucial to monitor the fermentation process closely to ensure the desired outcome. Temperature control is essential during fermentation, as different yeast strains have specific optimal temperature ranges for growth and activity. For example, ale yeasts typically prefer temperatures between 18-24°C (64-75°F), while lager yeasts require cooler temperatures, usually around 9-15°C (48-59°F). It is important to maintain the appropriate temperature for the yeast strain being used to ensure a successful fermentation process. Similarly, the pH of the wort plays a critical role in the fermentation process. The optimal pH range varies depending on the yeast strain and the type of fermentation taking place. For most brewing yeasts, a pH of 4.5 to 5.5 is suitable; however, some fermentations, such as those involving lactic acid bacteria, may require a lower pH to inhibit the growth of undesirable microorganisms. Upon completion of the fermentation process, the resulting liquid (known as wash) will typically have an alcohol by volume (ABV) content of 7-10%. The exact characteristics of the wash, including its flavor profile and suitability for distillation, can vary based on factors such as the specific recipe, yeast strain, and fermentation conditions. Distillation Distillation concentrates the alcohol content of the wash, resulting in a clear, high-strength liquid known as new make spirit. The process of distillation involves heating the wash to a boiling point and then cooling the vapor back into a liquid. The wash is typically distilled twice in copper pot stills, with the first distillation resulting in a liquid that is around 20-30% alcohol by volume (ABV), and the second distillation resulting in a liquid that is around 60-70% ABV. The shape and size of the stills, as well as the length of the neck, can greatly influence the flavour and aroma of the resulting spirit. Pot stills are typically used for producing single malt whiskies, while column stills are often used for producing grain whiskies. During the distillation process, the liquid is carefully monitored to ensure that only the purest alcohol is collected. The first and last portions of the distillate (known as the foreshots and feints, respectively) are typically discarded as they can contain impurities and off-flavours. The middle portion of the distillate, known as the heart, is the purest and most flavourful portion and is collected for maturation in oak barrels. Maturation in barrels Maturation gives the spirit its characteristic flavour, aroma, and colour. After the new make spirit has been distilled, it is transferred to oak barrels for maturation. The type of oak barrel used can greatly influence the final product. American white oak barrels are commonly used for maturing bourbon and other American whiskies, while European oak barrels are often used for maturing Scotch whisky and other European whiskies. The barrels may also be previously used to age other spirits such as sherry, wine, or rum, which can impart additional flavours to the whisky. During maturation, the whisky interacts with the wood of the barrel, picking up flavours and aromas such as vanilla, caramel, and spice. The whisky also takes on the colour of the wood, with the longer the maturation, the darker the colour of the final product. Maturation can take anywhere from a few years to several decades, depending on the type of whisky being produced and the desired flavour profile. During maturation, the whisky is typically stored in warehouses where the temperature and humidity are carefully controlled to ensure optimal conditions for the maturation process. Once the whisky has been aged to the desired level, it is typically blended with other whiskies to create a consistent flavour profile. Alternatively, it may be bottled as a single malt whisky, which means it is made entirely from malted barley and produced at a single distillery. What Sets Premium Whiskies Apart? The differences between the premium and standard whiskies can be further understood during the production process. The carefully chosen technicalities of crafting resulted in a more complex and refined flavour profile in premium whiskies. The exceptional quality and refined flavour profile of premium whiskies is achieved by carefully selecting the best ingredients, using traditional distilling techniques, aging the whisky for extended periods of time, and carefully selecting the right barrels. The resulting spirit profile sets them apart from other whiskies. Here is a quick rundown of some distinctions in the production of premium whiskies: Quality of Ingredients Premium whiskies often use high-quality, specially selected strains of grains such as barley or corn, which can result in a more complex and refined flavour profile. Some premium whiskies may also use locally sourced ingredients that are carefully selected for their unique flavours and qualities. The quality of the water used in the production process can also greatly impact the final product. Many premium whiskies use water from natural sources that are filtered through layers of rock and peat, which can give the whisky a unique and distinctive flavour. Distilling Techniques Premium whiskies may use traditional distilling techniques, such as copper pot stills, which can create a more refined and nuanced flavour profile. Some premium whiskies may also use double or triple distillation, which can result in a smoother and more complex spirit. The use of traditional techniques can also result in a more artisanal product that is carefully crafted by skilled distillers. Maturation Time Premium whiskies are often aged for longer periods of time than standard whiskies, which allows for more interaction between the whisky and the wood of the barrel. Some premium whiskies may be aged for decades, resulting in an exceptionally smooth and complex flavour profile. The length of maturation time can greatly impact the flavour and aroma of the whisky. Longer maturation times can result in a smoother, more complex flavour profile, while shorter maturation times may result in a more straightforward and simple flavour profile. Maturation can also result in unique flavours and aromas, such as notes of vanilla, caramel, and spice, that are imparted into the whisky from the wood of the barrel. Barrel Selection Premium whiskies may use a variety of different barrels, such as sherry casks or bourbon barrels, to impart unique flavours and aromas into the whisky. Some premium whiskies may also use custom-made barrels that are specially designed to enhance the flavour of the whisky. The type of barrel used can greatly impact the flavour and aroma of the whisky. For example, a sherry cask can impart notes of dried fruit and nuttiness into the whisky, while a bourbon barrel can impart flavours of vanilla and caramel. Tasting Whisky Tasting whiskey is a process that involves using all of your senses to fully appreciate the flavour and aroma of the spirit. It involves observing the colour and clarity, smelling the aroma, and savoring the flavour. Here's a guide for you including how the glassware and temperature can affect the experience: Look: The first step in tasting whiskey is to observe the colour and clarity of the spirit. Hold the glass up to the light and look for any sediment or cloudiness. The colour of the whiskey can also give you an indication of its age and maturation process. Nose: Bring the glass to your nose and slowly take a deep breath. The aroma of the whiskey can give you a sense of the flavour profile and can help you identify any specific notes, such as vanilla, caramel, or smoke. Taste: Take a small sip of the whiskey and hold it in your mouth for a few seconds to fully appreciate the flavour. Pay attention to the different flavours and how they evolve on your palate. Swallow the whiskey and take note of any aftertaste. You can also add drops of water to open more whisky notes. Glassware: The type of glassware used can greatly impact the tasting experience. A tulip-shaped glass can help concentrate the aroma of the whiskey, while a wider glass can allow the whiskey to breathe and open up. Temperature: Room temperature is typically the best for tasting whiskey, as colder temperatures can dull the flavours and aromas. When holding your glass, best to hold it by the stem or the base to keep your hands from warming the whisky. Conclusion In conclusion, the process of making whiskey is both intricate and captivating, requiring a meticulous approach and dedication to excellence. The level of artistry and craftsmanship varies across whiskey producers, with some focusing on quality over quantity, while others may prioritize mass production. As a whiskey enthusiast, it is crucial to recognize the unique characteristics of this exceptional spirit, which sets it apart from other alcoholic beverages. Whiskey offers a distinct tasting experience, inviting you to savour its aroma and flavours rather than consume it rapidly like some other beverages. This appreciation for the nuances of whiskey can be further enhanced by exploring a diverse range of whiskey styles and production methods. Additionally, although pairing whiskey with food can elevate the flavours, it is not the sole aspect of whiskey enjoyment. It is essential to exercise caution while consuming whiskey due to its high ABV (alcohol by volume) content. Responsible drinking ensures that you fully appreciate the rich flavours and aromas of this fine spirit while maintaining personal safety. Cheers to discovering and enjoying the world of whiskey responsibly!